A buttery dairy-free alternative that is creamy and quick to make.
I was so impressed after discovering how to make a quick and easy plant-based butter. I definitely felt relieved that I didn’t have to rely on the store-bought versions anymore which didn’t have very clean ingredients.
Almond flour in this recipe gives the buttery flavour. You can use store-bought almond flour or make your own by blending blanched almonds in a high-speed blender until you get a fluffy like texture. Don’t over blend as it will get oily. If you want to blanch your almonds yourself, boil them for 1 minute, drain them, peel the skin off, and let them dry. Make sure they are fully dry before blending into a flour. If you have a nut allergy, you can omit the almonds. It will still taste good!
I make this using my homemade Cashew Milk. I have read that others have had success using almond milk or soy milk (unsweetened) but I have not tried it myself.
Apple cider is acidic which helps balance the flavours. You can substitute with lemon juice but apple cider vinegar is milder in this recipe.
Nutritional Yeast gives it that dairy flavour. I have not tried this recipe without it so I can’t say it would be the same without it.
Turmeric is simply added for aesthetics here. It adds colour but you can definitely skip this ingredient and it won’t affect the flavour.
Refined coconut oil helps the butter set. This type of coconut oil is described as odourless and flavourless. I do not recommend using extra-virgin coconut oil as the stronger coconut taste is not desired here.
Avocado oil is what makes this butter spreadable. It helps keep the butter in a soft state. If you used just coconut oil it would be too hard. Avocado oil is a neutral tasting healthy oil. I did not like using extra virgin olive oil as it gave it a bitter taste.
Start by blending the milk, apple cider vinegar, almond flour, nutritional yeast, sea salt, and turmeric until it is smooth. Then add in the refined coconut oil and avocado oil and blend again. When you are blending, don’t let to mixture get too hot or it could begin to separate. You want to blend on a low to medium speed and not for too long, just until it is well combined and looking nice and velvety.
Pour your blended buttery mixture into the desired container and let it set in the fridge. I like to keep mine in the fridge so it lasts longer but you can also keep it out at room temperature. I find that it still melts just fine on toast even if I forgot to take it out of the fridge a little beforehand. You can certainly freeze this butter for later use. You can even use ice cube trays if you want to have quick access to smaller portions.
This vegan butter can not only be used on your toast but also in your baking recipes. I’m not going to lie, I have eaten it right from the jar. I never would do this with dairy butter… well… as an adult that is… I do remember as a kid, I sometimes scooped up some butter and ate it. Anyone else? (Eww, I know) But honestly, eating this vegan butter on its own out of the jar doesn’t make me feel gross because it’s healthy and tastes good.
- Make sure your coconut oil is at room temperature before mixing.
- Add milk, apple cider vinegar, almond flour, nutritional yeast, sea salt, and turmeric into a blender and blend at a low speed until smooth (not too long, about 10 to 20 seconds).
- Add in melted coconut oil and avocado oil and blend again until well combined and smooth – about 30 to 45 seconds.
- Pour mixture into a container with a lid and refrigerate until it sets.
- Use directly from the fridge or let soften at room temperate before using.
- Can be used on toast, in baking, or in any way you would use butter, except for sautéing – omit almond flour if that is what you will be using it for, but keep in mind the almonds give it the best buttery flavour.
- If you are omitting the almond flour due to a nut allergy, don’t worry, it will still taste good!
- Be careful when blending. Don’t let the mixture get hot as it could start to split.
- Using extra virgin or unrefined coconut oil won’t be the same as that has a strong coconut flavour, so stick to refined coconut oil.
- Good for about 3 weeks in the fridge.
- Freezer friendly.
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